Small editorial calendar change – weekend reading will be live first thing tomorrow AM!
I have said this before but oh do I LOVE a sheet pan dinner. Whenever Blue Apron has one on the menu I tend to choose it as they tend to be simple and straightforward but still unique, interesting, and most importantly – delicious. I love that most of them use just one pan… easy prep and easy clean up!
Last week, I had my parents over for dinner. It was the first time I had “entertained,” and I use the word “entertain loosely… my parents and I sat around my kitchen island in my partially furnished apartment. I wanted to impress them but I am only an okay cook. Just okay. I’m competent enough, but definitely not a pro. My mom is a fantastic cook and my dad was a professional chef for almost forty years, so cooking for them is always a little intimidating. So I always make sure to have a good recipe.
This time around, I made this incredible salmon sheet pan dinner from Blue Apron and wanted to share the recipe here as it turned out SO WELL. I can’t recommend making this one enough. The flavors are fantastic – the curry in the salmon pairs surprisingly well with the ponzu dressing on the vegetables. (I love that dressing by the way: lemon, ponzu, and a little sugar are all you need!!!).
An Easy Sheet Pan Salmon Recipe!
ALSO: This week only, Blue Apron is running their flash sale. Take $100 off across your first five boxes AND get a free (3 month!) premium membership to the Calm app. I have been working with Blue Apron for several months now and this is the best offer I have seen from them. Blue Apron has become far and away my favorite way to cook. Creative recipes (that I always learn something new from), pre-portioned ingredients so that I am not buying a ton of ingredients or hard to find spices that I won’t be able to use up… and it’s easy! Everything you need, all in one box. It’s made me much more confident in the kitchen!
Blue Apron’s Sheet Pan Curry Salmon With Ponzu Dressed Sweet Potatoes + Green Beans
- 2 Skin on Salmon Fillets
- 2 scallions
- 1 lb sweet potatoes (I used two sweet potatoes)
- 4 oz Sugar Snap Peas or Green Beans
- 1 Lemon
- 2 Tbsps Mayonnaise
- 1 Tbsp Yellow Curry Paste
- 1 Tbsp Vegetarian Ponzu Sauce
- 1/4 cup Panko Breadcrumbs
- 1 Tbsp Sugar
This was the perfect example of why I love cooking with Blue Apron so much. If I were making it on my own I’d have to track down harder to find ingredients like curry paste and ponzu sauce. I love that with Blue Apron you get exactly what you need with no food waste.
Prep your ingredients and make the dressing for your vegetables.
- Preheat the oven to 450F and ensure one rack is in the upper third and another is in the lower third.
- Wash and dry your produce.
- Roughly dice the sweet potatoes.
- Cut the white bottoms off of the scallions and cut into 1 inch pieces. Thinly slice the green tops.
- If you’re using green beans, slice off the ends. If you are using snap peas, pull off the tough string. Drizzle in olive oil and season with salt and pepper.
- Mix the curry paste and mayonnaise in a small bowl.
- In another small bowl, make your dressing. Juice the lemon, mix that with the ponzu sauce and sugar. Whisk until sugar is dissolved.
Roast the veggies.
- Transfer the sweet potatoes and the white bottoms of the scallions to a sheet pan. Drizzle in olive oil, season with salt & pepper. Place these on the lower rack of the oven and roast for 20 minutes.
- Remove from oven and add your green beans or snow peas.
- Return to the oven and roast for another 3 minutes or so. The sweet potatoes should be tender and the peas/beans should be greeen and slightly soft.
- Remove from the oven.
Prepare and cook the fish.
- Spray another sheet pan with non-stick spray (or coat with olive oil).
- Place the fish skin side down.
- Evenly top each fish fillet with curry mayo and a thick layer of panko bread crumbs.
- Use the back of a spoon to press the bread crumbs into the curry mayo.
- Season with salt & pepper; drizzle with olive oil.
- Place the pan of fish on the upper rack of the oven. Roast for 10-15 minutes. Halfway through, rotate the sheet pan.
Dress the vegetables and serve!
- Add your roasted vegetables to a medium bowl and top with the ponzu dressing. Season with salt and pepper.
- Add veggies to plate and serve with the roasted fish. Garnish with the sliced green tops of the scallons.
I have to tell you, the ponzu dressing on the vegetables was such a highlight. I was shocked by how simple it is to make, too. Just ponzu, lemon juice, and a little bit of sugar. SO yummy.